Bouillon cubes are almost all salt. For really good stock that you don't have to spend hours making yourself, check out
www.morethangourmet.com
You can get this stuff at any good cooking store.
The reason chefs use veal stock is that it's so versatile. Pork stock would not be versatile at all. My guess is that any dish requiring pork flavor could easily get it from ... pork fat! (Pork fat rules, as Emeril says.)
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